• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Breakfast Bread Pudding with Sausage

  • Recipe Submitted by on

Category: Meat, Breads

 Ingredients List

  • -Waldine Van Geffen VGHC42A
  • 3 c French bread; cubed
  • 1/2 lb Bulk pork sausage; crumble
  • 1 c Onions; chopped
  • 2 ts Fresh thymne; chopped or
  • 1/2 ts Dried
  • 10 oz Pk frozen chopped spinach;
  • -thaw squeeze dry
  • 1 1/2 c Swiss cheese; shred, divide
  • 9 lg Eggs
  • 3 c Milk
  • 1 ts Dry mustard
  • 1 ts Salt
  • 1/4 ts Freshly ground pepper
  • 1 Plum tomato; diced


Preheat oven to 325~. Arrange bread in 15-1/2x10-1/2" jely-rolly pan. Bake
20 minutes or until crisp. Cool. Meanwhile, brown sausage in large skillet
over medium-high heat; drain on paper towels. Add onions and thyme to
skillet; cook until onion is translucent, about 2 minutes. Remove from
heat. Stir in sausage and spinach to combine; cool completely. Arrange
bread in shallow 3-quart baking dish. Sprinkle 1 cup cheese over top, then
layer with sausage mixture and remaining cheese. Beat eggs, milk, mustard,
in bowl until well blended. Carefully pour into prepared dish; sprinkle top
with tomato. (Can be made ahead. Cover and refrigerate up to 24 hours.)
Bake 1 hour or until center is just set. Let stand 10 minutes before
serving. (wrv) until center is just set.

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